9781118636725

Professional Cooking

by ;
  • ISBN13:

    9781118636725

  • ISBN10:

    1118636724

  • Edition: 8th
  • Format: Hardcover
  • Copyright: 4/7/2014
  • Publisher: John Wiley & Sons Inc

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Supplemental Materials

What is included with this book?

  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
  • The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Summary

Professional Cooking continues to be the best-selling book for the introductory cooking courses in culinary programs. Gisslen’s provides a clear approach to explaining procedures and techniques, and then reinforces the learning through recipes. The 8th edition sharpens the focus on basic cooking methods and food science. Cooking methods have always been the emphasis of Professional Cooking, but the new organization of the text brings the basic procedures into a more prominent position, making it easier for instructors to teach these fundamentals. Methods are supported by an understanding of the principles of food science, which receives additional attention in this Eighth Edition. In keeping with this important trend, the revision of Professional Cooking includes expanded coverage of developments in sous vide cooking and molecular gastronomy.

Table of Contents

Contents

Chapter 1: The Food-Service Industry

Chapter 2: Sanitation and Safety

Chapter 3: Tools and Equipment

Chapter 4: Menus, Recipes, and Cost Management

Chapter 5: Nutrition

Chapter 6: Basic Principles of Cooking and Food Science

Chapter 7: Mise en Place

Chapter 8: Stocks and Sauces

Chapter 9: Soups

Chapter 10: Understanding Vegetables

Chapter 11: Cooking Vegetables

Chapter 12: Potatoes

Chapter 13: Legumes, Grains, Pasta, and Other Starches

Chapter 14: Cooking Methods for Meat, Poultry, and Fish

Chapter 15: Understanding Meats and Game

Chapter 16: Cooking Meats and Game

Chapter 17: Understanding Poultry and Game Birds

Chapter 18: Cooking Poultry and Game Birds

Chapter 19: Understanding Fish and Shellfish

Chapter 20: Cooking Fish and Shellfish

Chapter 21: Salad Dressings and Salads

Chapter 22: Sandwiches

Chapter 23: Hors d’Oeuvres

Chapter 24: Breakfast Preparation

Chapter 25: Dairy and Beverages

Chapter 26: Cooking for Vegetarian Diets

Chapter 27: Sausages and Cured Foods

Chapter 28: Pâtés, Terrines, and  Other Cold Foods

Chapter 29: Food Presentation

Chapter 30: Bakeshop Production: Basic Principles and Ingredients

Chapter 31: Yeast Products

Chapter 32: Quick Breads

Chapter 33: Cakes and Icings

Chapter 34: Cookies

Chapter 35: Pies and Pastries

Chapter 36: Creams, Custards, Puddings, Frozen Desserts, and Sauces

Appendix 1: Metric Conversion Factors.

Appendix 2: Standard Can Sizes.

Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods.

Appendix 4: Kitchen Math Exercises: Metric Versions.

Appendix 5: Eggs and Safety.

Bibliography.

Glossary and Cooking Vocabular.

Rewards Program

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